Cold Noodle Salad With Peanut Butter Dressing

Photo by Sang An
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 737.84 calories
    • Calories 66 calories from fat
    • Fat 54.56 g
    • Sat Fat 6.09 g
    • Cholesterol 0 mg
    • Sodium 873.87 mg
    • Protein 16.25 mg
    • Carbohydrate 49.6 g
    • Fiber 3.47 g
    • Iron 3.08 mg
    • Calcium 26.34 mg


  1. Check 1/2pound spaghetti or angel hair pasta
  2. Check 1/2cup creamy peanut butter
  3. Check 1/4cup rice vinegar
  4. Check 2tablespoons soy sauce
  5. Check 1 1/2teaspoons chili-garlic sauce or a dash of hot pepper sauce
  6. Check 1teaspoon sesame oil (optional)
  7. Check 1tablespoon grated fresh ginger
  8. Check 1/2teaspoon grated lime zest
  9. Check 1/2teaspoon kosher salt
  10. Check 2/3cup canola oil
  11. Check 1/2cup fresh cilantro, roughly chopped (optional)
  12. Check 1/4cup chopped scallions (optional)
  13. Check 1/4cup salted peanuts, roughly chopped (optional)


  1. Cook the pasta according to the package directions. Drain and rinse under cold running water. 
  2. Meanwhile, combine the peanut butter, vinegar, soy sauce, chili-garlic sauce or hot pepper sauce, sesame oil (if using), ginger, lime zest, and salt in a blender. With the motor running, slowly add the canola oil in a steady stream.
  3. Return the pasta to the pot and toss with the dressing. Garnish, if desired, with the cilantro, scallions, and peanuts. Serve immediately or cover and refrigerate for up to 3 hours.